Despite the fact that beets can’t be eaten raw like tomatoes or carrots, they are among the top 10 healthiest vegetables. You bet! After all, it is not replaceable! Without it, borscht will turn into cabbage soup, and herring under a fur coat will lose its recognizable pink color.
Wrap the beets in foil and send them to bake for 1 hour at 150 degrees. Baking, in contrast to cooking, preserves the taste better, since the aroma does not go into the water. Use a knife to check the softness and wait for complete cooling.
Carefully remove the skin and cut. In this salad, I am for large cuts, since we do not mix it.
You can prepare this salad with soft cheeses without maturing. Ricotta, buratta, and our Adyghe cheese will do. They are unsalted and will allow the taste of beets to open very well.
Ideally, if the arugula will be from your dacha, or from the market. Because this particular arugula has an inimitable spicy and nutty taste peculiar to this plant.
And finally, the Assembly. Carefully place the beets on a plate. Remember that it turns everything it touches pink. It can be a plate, white cheese, or your hands.
Spread arugula on top of the cheese. To make arugula look beautiful in a plate, you need to cut off the tails of the leaves.
Pour oil. If desired, you can add a pinch of coarse salt. Finally, add the walnut.
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